Rosemary & Olive Oil Focaccia Bread

My husband’s brother-in-law’s family is known for their amazing Italian cooking. One of the first times I attended a family function at his sister’s house, I ate this. Such a simple idea. The flavor combination of Rosemary and olive oil is one of my favorites.

Cut to four years later, and I still love this bread! I dip it in olive oil with grated cheese mixed in. We’re dippers in our family! It’s also yummy dipped in sauce or salad dressing.

I keep pizza dough on the weekly grocery list. It’s super easy to whip up when unexpected guests come over (and never fails to impress ;)).

The woman that put me on to this bread makes her own dough. I, however, need instant gratification. I buy store bought ready made pizza dough. (I’ve attempted my own dough, but it never seems to turn out the right texture) If anyone has any good pizza dough recipes, give me a holler!

Here goes. This recipe makes 2 small focaccia loaves. I really don’t measure with this recipe, so use your preference when adding more or less. Here are the instructions per loaf.

Pre heat the oven to 425 F.

Pat the dough until it’s a little less than a half inch thick. You may need some flour on the table or your hands because this dough is sticky. Try to get it into a long oval-ish shape. This makes it easier to cut nice, uniform slices later. Place the dough on a cookie sheet.

Next, drizzle olive oil over the top. Follow that up with freshly ground black pepper, course sea salt and rosemary.

Pop this baby into the oven for 20 minutes (or until golden brown). Slice & serve.

11 responses to “Rosemary & Olive Oil Focaccia Bread”

Oh this looks great and oh so easy! I am really excited to share this with my daughter. She will love this. I bought a pork loin the other day and I am definitely going to slice some and make the recipe in the other post. Thanks for sharing these. Glad you entered the Eco Natural Soap giveaway. I hope you win!

Oh my goodness, we go to an Italian restaurant when I’m back home with my family and I always make them get this as an appetizer. AH. When I get over my baking bread fear, I am certainly going to try this.